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| 2 Tbs |
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Olive oil |
|
| 1 |
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Onion |
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| 3 cloves |
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Garlic, minced |
|
| 1 lb |
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Chicken |
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| 2 cans |
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White Beans, drained |
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| 1 can |
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Chicken Broth |
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| 16 oz |
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Chili Verde Salsa |
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| 1 can |
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Tomatoes, pureed |
|
| 1 can |
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Corn, drained |
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| 1 can |
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Green Chilies |
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|
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FRESH! Cilantro, to taste |
|
| 1/2 tsp |
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Oregano |
|
| 1/4 tsp |
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Ground Cumin |
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Zucchinis (to taste) |
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| 1 |
Heat oil, and cook onion and garlic until soft. |
| 2 |
Stir in broth, salsa verde, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes. |
| 3 |
Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste. |
| 4 |
Garnish with shredded cheddar cheese, sour cream, chips. |
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| Recipe Source |
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Author: Stacy Yorgason |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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